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Food Processor Buttermilk Bread

Source of Recipe

Unknown


List of Ingredients

2 Tblsp. water (105° to 115° F.)
1 pkg. (.25 oz.) active dry yeast
1 Tblsp. sugar
2-3/4 cups all-purpose flour
3 Tblsp. cold butter or margarine, cut into pieces
2 tsp. salt
3/4 to 1 cup buttermilk
Melted butter, optional



Recipe

Combine water, yeast, and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, butter, and salt into work bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

Turn on processor and very slowly drizzle just enough buttermilk through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining buttermilk to make dough soft, smooth and satiny, but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85° F.) until doubled, about 1 hour.

Punch down dough. Shape into loaf and fit into 8½- x 4½- x2½- inch loaf pan. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes.

Heat oven to 375° F. Bake until golden and loaf sounds hollow when tapped, 25 to 30 minutes.

Remove immediately from pan. Brush with butter, if desired. Cool completely wire rack.